Begin by removing the stems from all of the jalapenos. Leave the seeds in ½ of them and remove the seeds from the other half. Remove stem and seeds from habanero.
Place chilies, garlic cloves, water and vinegar into a blender and puree until very smooth. 2-4 minutes.
Pour the mixture into a sauce pan and bring up to medium heat. Add the sugar and salt at this point. Continue to cook on simmer, skimming off any foam that rises to the top, until the mixture has reduced by 1/3 and thickened slightly (18-20 minutes).
Remove from heat, and puree in a blender once more. Pour mixture through a strainer into a bowl, making sure to mash down the mixture only leaving behind seeds and any large chunks of chili.
Chill mixture to help it thicken, then pour into your favorite jar or squeeze bottle and enjoy. Keep refrigerated. Should stay fresh for up to 5 months.
Recipe Courtesy of Megan Mitchell
As Seen on Secrets of a Food Stylist